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Ingredients
- 4 c. shredded Carne Seca (dry beef) or possibly the following recipe for Carne Machaca:
- 2 x to 2-1/2 lbs. boneless beef roast, cut in large pcs
- 1 sm onion, coarsely minced
- 2 Tbsp. grnd warm chile water
- 3 Tbsp. flour
- 4 Tbsp. oil
- 1 c. onions, minced
- 2 x cloves garlic, minced
- 6 x minced green New Mexican chiles, roasted, peeled, seeded or possibly 2 (4 ounce.) cans
- 1/2 tsp grnd cumin
- 2 med tomatoes, peeled, seeded and minced
- 3 c. reserved beef broth
Directions
- Place ingredients in pan and cover with water and simmer for an hour and a half or possibly till the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cold and shred the meat by using 2 forks or possibly your fingers.
- SAUCE:Combine flour and 3 Tbsp. oil to make a roux. Saute/fry the mix, stirring constantly, for 3-4 min. Set aside. Saute/fry the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 min.
- Stir in the roux and simmer fir a few min to thicken.
- NOTE: I add in 2 Tbsp. warm chili pwdr
- THE ENCHILADAS:24 corn or possibly blue corn tortillasoil2 c. shredded Monterey Jack cheese 1 c. minced onions shredded lettucechopped tomatoes
- Fry tortillas briefly in warm oil to soften. Drain on paper towels.
- To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 min. Serve with lettuce and minced tomatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1234g | |
| Calories 751 | |
| Calories from Fat 505 | 67% |
| Total Fat 57.13g | 71% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2370mg | 99% |
| Potassium 1286mg | 37% |
| Total Carbs 48.47g | 13% |
| Dietary Fiber 7.1g | 24% |
| Sugars 14.8g | 10% |
| Protein 15.4g | 25% |
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